GET MORE This recipe is an excerpt from Chef Irvine’ s book, Fit Fuel. Order online at fitfuelbook. com

Lean protein, high fiber, and enough complexity to satisfy any palate.

THE RECIPE

MAKES 4 SERVINGS

FOR THE ENGLISH SWEET PEA PUREE: 1½ cups sweet peas, blanched 1 cup chicken stock, cold 1½ tbsp honey Salt and white pepper, to taste

FOR THE WHITE BEAN SOFRITO: 6 shallots, minced ¼ cup extra-vigin olive oil 2 red bell peppers, diced small 1 cup white wine 2 cups white beans, cooked ¼ cup fresh lemon juice Splash chicken stock 1½ tsp salted butter

FOR THE SEA SCALLOPS: 2 tbsp grape-seed oil 16 large dry sea scallops

QUICK TIP

Choose U-10 sea scallops. U-10 is short for“ under 10.” As in, it would take fewer than 10 of these to make a pound.

1. ENGLISH SWEET PEA PUREE: Place sweet peas in a blender. Blend slowly and add chicken stock and honey. Blend faster and add salt and white pepper. Continue until very smooth.

2. WHITE BEAN SOFRITO: In a sauté pan over medium heat, sweat the shallots in olive oil, then add peppers. Cook for 1 minute, then deglaze with white wine. Add beans, lemon juice, chicken stock, and butter.

3. SEA SCALLOPS: In a large sauté pan over medium-high heat, add grape-seed oil. Once hot, add scallops; cook for 2 – 3 minutes on each side, until golden brown. Plate with sofrito and sweet pea puree.

FOOD STYLING BY SUZANNE LENZER

90 MUSCLE & FITNESS FEBRUARY 2016 SAM KAPLAN